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Advanced Technology of Starch Retrogradation, Modification, and Its Impact on...
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Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 28 November 2025 | Viewed by 1674

Special Issue Editors

Dr. Shaokang Wang

E-Mail Website
Guest Editor
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: starch structure; starch nutrition; starch digestion; fermentability of starch and fibers
Dr. Songnan Li

E-Mail Website
Guest Editor
Institute of Agricultural Science and Technology Development (Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education), Yangzhou University, Yangzhou 225009, China
Interests: starch science; modified starch; starch digestion; starch electrospinning
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch is the primary source of carbohydrates in the human diet. The ratio of amylose to amylopectin and granule structure of starch, physical and chemical modification of starch, and the degree of starch retrogradation are the major factors affecting starch digestibility. Understanding starch retrogradation and characterizing retrograded starch structures are crucial for controlling retrogradation, thereby enhancing the quality of starchy products with beneficial health properties. The chemical, physical, and enzymatic modifications of starch improve its resistance to digestion, promote the formation of slow-digesting or resistant starches, and expand its applications in various food products. The demand for starches with specific nutritional properties, particularly those with a low glycemic index (GI), is increasing. However, the ability to produce novel starches with these characteristics remains limited and requires a more comprehensive understanding of the relationship between starch structure and its nutritional properties. A deeper understanding of the advanced technology of starch retrogradation, modification, and its impact on digestion offers valuable insights for guiding starch modification techniques and developing targeted programs to produce starches with desired characteristics. This Special Issue focuses on the role of technological advancements  in starch retrogradation and modification in improving nutritional outcomes by lowering the rate and extent of digestion.

Dr. Shaokang Wang
Dr. Songnan Li
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch modification
  • starch retrogradation
  • starch digestion
  • advanced technology.

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Published Papers (1 paper)

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Research

23 pages, 4839 KiB  
Article
Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles
by Chen Mao, Sijia Wu, Ling Zhang and Hong Zhuang
Foods 2024, 13(24), 4043; https://doi.org/10.3390/foods13244043 - 14 Dec 2024
Viewed by 1291
Abstract
This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate that after fermentation [...] Read more.
This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate that after fermentation modification, the starch granule size decreased while the amylopectin proportion increased. Fermentation also enhanced the relative crystallinity and short-range order of the starch, along with an increase in resistant digestion components and ester content in the noodles. After combined modification with HMT, starch granules lost their spherical, intact structure, underwent melting and reorganization, and displayed an increase in particle size. These changes led to a significant improvement in the thermal stability and textural properties of corn flour, resulting in noodles with enhanced cooking quality. Furthermore, the combined modification significantly increased the contents of flavor compounds such as aldehydes, acids, and alcohols in the noodles while reducing olefin and alkane levels, thus contributing to improved flavor development. These findings demonstrate that fermentation modification and combined modification with HMT play a crucial role in enhancing the multiscale structure and physical and chemical properties of corn starch, thereby improving the quality of TFCN. Full article
(This article belongs to the Special Issue Advanced Technology of Starch Retrogradation, Modification, and Its Impact on Digestion)
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